Tuesday, 30 March 2010

Kentish Apple Cake

A lot of the time these days, emphasis is put on how bad the need for speed is. There are two sides to the story: people who want things done super quickly, and those who just want everyone to slow down and relax. This cake happily bridges the gap between both ideas.This cake is a pure snap to make – just mix all the ingredients in one bowl and bake. I normally get nervous when something gets the label ‘idiot proof’ (if I muck it up, what does that make me?!) but this cake really does deserve this title. So that’s the part that makes need-for-speed people happy. Once its baked, that’s when you take your time. Slowly enjoy each bite of a generous slice served with another generous ‘dollop’ of Greek yoghurt. Sit, breathe, eat, enjoy. And that’s the slow-down-and-relax people happy.This cinnamon-apple cake will fill your house with the most tempting of smells whilst it bakes – so this is worth it for the smell alone. This cake is one of those that is perfect to make for “when people ring and announce they are coming over”. It uses general ingredients that are pretty much always at home, is quick and as above looks, smells and tastes gorgeous (and also has no butter involved). It has a very soft and moist texture, dotted with the sweet bursts of sultanas and finished with the crunchy demerara topping. Yum.Kentish Apple Cake, my Mum’s recipe (originally from The Telegraph)

Hi, I am a bit obsessed with apple cakes and have collected, Dorset, Irish, Scottish, Dutch, French versions, so will add this to the list. Could you replace the oil with the same weight in butter if so inclined?

I live in the US and have been wanting to make this. I poked around and found that 255 g brown sugar = 1.25 cups, and 225 g SR flour = 1.5 cups All Purpose flour plus 1/4 tsp salt plus 2 1/4 tsp (probably 1 tablespoon would work) baking powder. Just in case any other US readers were wondering. If I make it I'll post my results...